Top Secret Recipes Extra Crispy Chicken
SUPER CRISPY CHICKEN TENDERS
Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving
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- Use a crispy coating — and toast it. Of all the ways to get chicken crispy, oven-baking is the hardest. Starting with an already-crispy coating will get you at least halfway to that goal.
- Cut the chicken for quick cooking. Faster cooking means less steam making your crispy coating soggy. You can cut the chicken into nuggets, strips, or even butterfly the breasts into thin cutlets.
- Coat with mayo for deep-fried flavor. Fat carries flavor, helps crisp oven-baked chicken coating, and makes it taste more like it’s fried counterpart — and mayo has plenty of fat and helps the crispy breadcrumbs stick.
- Pound the chicken thin. A lesson I learned from schnitzel, the coating and the chicken need to cook at about the same rate for moist but crisp pan-fried chicken.
- Use smaller breadcrumbs for coating. Counter to oven-baked crispy chicken, pan-fried chicken actually does best with smaller traditional breadcrumbs, rather than larger panko crumbs.
- Use less oil. Steam is the enemy of pan-fried chicken and too much oil can trap the moisture of cooking under the coating of the chicken pieces. A good rule of thumb is about 1/4 inch of oil, which will rise a bit when the chicken pieces are added.
- Use an egg white to coat the chicken. Egg whites are pure protein and when whisked into the coating for fried chicken and then deep-fried they create a tight bond with the flour, making the coating crisp and holding it tightly to the chicken.
- Use alcohol or club soda in the coating. A tip to take from tempura or pie crust — both alcohol and club soda bring their own unique chemistry to a chicken coating batter, but either will render the coating shatteringly crisp.
- Add cornstarch to the flour mixture. Just a little cornstarch added to the flour mixture for fried chicken makes for a more tender and crisp crust. The starch in the cornstarch and flour work in tandem to hold the coating together and make it super dry and crispy once fried.
- Fry in a Dutch oven. A little like pan-frying, deep-frying chicken relies on steam escaping the chicken in just the right way at the right time. Not only do the high sides of a Dutch oven keep the oil from making a mess of your cooktop, but they also help direct steam up and out of the pan for crispier chicken.
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